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Chicken Vegetable Soup

October 4, 2006
The Altoona Mirror
Submitted by Theona Kotz, Altoona

1 1/2 cups diced chicken

1/2 cup each -- onion, carrots, celery (cut up)

1 cup chicken broth

1 can cream of mushroom soup

1 can skewed tomatoes

1 8-ounce can lima beans

1 8-ounce can whole kernal corn

1 8-ounce can creamed corn

Cook chicken with onion, celery and carrots. Add broth and vegetables to soup. Heat well.

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